Directions
Combine together all of the herb seasoning ingredients in a large pan (The pan should be large enough that the shrimp can be placed in the pan in one single layer) and simmer the sauce in a saucepan set to medium-low heat.

Add the shrimp and bring the temperature up to medium heat, add the shrimp (they should all be in one single layer so they cook evenly.) Once the mixture comes up to a boil, lower the heat and cook for an additional 8-10 minutes until the shrimp has turned a beautiful red/pink. Stir the shrimp half way through to ensure it cooks evenly. Be careful, you do not want the shrimp to overcook or it will become rubbery.

Turn the heat off, remove the pan from the heat and allow it to sit for 15 minutes, the shrimp will absorb the juices and flavor.

Traditionally this recipe is served with baguettes, I like to also serve it with a nice rice pilaf with lemon and lime wedges on the side.